Hard Rock Cafe Baked Potato Soup 

8 Bacon slices - fried & crumbled 
1 cup Yellow onions - diced 
2/3 cups Flour 
6 cups Chicken stock - hot 
4 cups Potatoes - baked, diced & Peeled 
2 cups Heavy cream 
¼ cup Parsley - chopped 
 1½ tsp Granulated garlic 
1½ tsp Salt 
1½ tsp Red pepper sauce 
1½ tsp Coarse black pepper 
1 cup Cheddar cheese - grated 
¼ cup Green onions - diced 
 


Chop bacon; reserve. Cook onions in remaining drippings
 over medium high heat until transparent, about 3 minutes. 
Add flour, stirring to prevent lumps; cook for 3-5 minutes, 
until mixture just begins to turn golden. Add chicken stock
 grdually, whisking to prevent lumps until liquid thickens. 
Reduce heat to simmer and add potatoes, cream, chopped bacon,
 parsley, garlic, basil, salt, pepper sauce and plack pepper.
 Simmer for 10 minutes; do not allow to boil. Add grated cheese
 and green onions, heat until cheese melts smoothly. Garnish 
each serving as desired with chopped bacon, grated cheese and
chopped parsley. 

Makes 8 Servings.